Serve this egg casserole for a perfectly cheesy and satisfying meal at breakfast, lunch, or dinner. Make this one-pan recipe up to 24 hours in advance for easy meal-prep.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

25 mins
45 mins
15 mins
1 hr 25 mins
10 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a 4- to 5-qt. Dutch oven heat oil over medium-high heat. Cook zucchini, half at a time, in hot oil until lightly browned, stirring occasionally. Transfer to a large bowl; let cool slightly. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray.

  • Stir the next six ingredients (through basil) into zucchini. Spoon mixture into the Dutch oven. In the same bowl combine the next four ingredients (through black pepper); pour over bread mixture in pot. Using the back of a large spoon, press lightly to moisten bread completely.

  • Cover and bake 45 minutes (for a 5-qt. pot) to 60 minutes (for a 4-qt. pot) or until a knife inserted in the center comes out clean. Let stand, covered, 15 to 20 minutes before serving.

Make-Ahead Tip:

The dry ingredients and wet ingredients can be prepped ahead of time and refrigerated separately up to 24 hours. On serving day, pour the egg mixture over bread mixture. Continue as directed in Step 3.

Is It Done?

To check an egg casserole for doneness, insert a knife in the center toward the bottom of the pot. If the knife comes out clean, it's good to go. If you see some liquid on the knife (or on the surface of the casserole), pop it back into the oven for 5 to 10 minutes longer.

Nutrition Facts

289 calories; fat 17g; cholesterol 161mg; saturated fat 7g; carbohydrates 18g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 7g; protein 17g; vitamin a 976.9IU; vitamin c 23.3mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 1.7mg; vitamin b6 0.3mg; folate 89.3mcg; vitamin b12 1mcg; sodium 634mg; potassium 489mg; calcium 302mg; iron 2.2mg.